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Switched from cutting steaks at room temp to straight from the cooler, and my yield went up 4 percent
For years I pulled ribeyes and strips out about 45 minutes ahead so they'd be easier to slice, which is what the guy who trained me at a shop in Bakersfield back in 2011 always did. Then about 3 months ago my walk-in compressor started running warm and I got paranoid about temps, so I just started breaking down whole loins cold, right out of the cooler at 34 degrees. First week was rough, my knife hand cramped up bad by Friday and I nicked myself twice. But the cuts came out way more even, and when I weighed my trim bucket at the end of the week I was down almost 4 percent waste on the ribeye. The cold meat holds its shape better and the fat doesn't smear on the blade. Now I only pull a loin out maybe 10 minutes ahead. Anyone else break down cold, or am I just late to something everyone already knew? Would love to hear how you all handle the hand fatigue part, that's the one thing still bugging me.
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troy_gibson4322d ago
Heard cold cutting holds shape better, yeah.
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